Tofu Chili

Recipe from community member Derek Treuer


  • 7 ounces extra firm tofu
  • 1 teaspoon coconut oil
  • 1 tablespoon Worcestershire sauce
  • 1 small onion, diced
  • ½ green bell pepper, diced
  • 2 tablespoons chili powder
  • ¼ teaspoon cumin
  • ⅛ teaspoon chipotle powder
  • 2 cups black beans, cooked
  • 1 cup kidney beans, cooked
  • 14 ounces canned tomatoes, fire roasted
  • 4 ounces tomato paste


  1. Press tofu (using a weight) between 2 absorbent towels for 15 minutes. Mince garlic cloves. Dice onions and bell pepper.
  2. Heat oil in large pot. Crumble in tofu, add Worcestershire sauce, mix and sauté for about 3 minutes. Add diced onions, peppers, chili powder, cumin, and chipotle powder. Stir well; cook until veggies are barely tender, about 5 minutes. Add garlic, cook 1 minute.
  3. Add the tomatoes, tomato paste and beans. Bring to a slow simmer. Cover and cook for at least 45 minutes.
  4. Garnish as desired: guacamole, chopped white onions, chopped jalapeños.

Leave a Reply

Your email address will not be published. Required fields are marked *